If you find the text too small to read on this website, press the CTRL button and,
without taking your finger off, press the + button, which will enlarge the text.
Keep doing it until you have a comfortable reading size.
(Use the - button to reduce the size)

Today's quote:

Wednesday, February 28, 2018

Now you can have your groundcover and eat it too


Padma threw some Omega 3 capsules at me today. It’s okay though; I only have super fish oil injuries. She was angry because I had told her not to waste money on expensive Blackmores supplements when we can pick some fresh purslane "weeds", which have a pleasant tangy lemony and peppery flavour, and chuck them into a healthy salad.

Purslane has been consumed since ancient times, and because it grows easily in hot and not too dry climates, it is represented in many cuisines of the world, including Greece where I first discovered it. It is arguably one of the most nutritional plants on the planet, offering remarkable amounts of minerals (most notably calcium, iron, magnesium, and potassium), omega-3 fatty acids, vitamins (A, B, C), and antioxydants.

Although the stems are edible when still young (and can be pickled), I usually keep only the leaves and thin, spindly stems at the top, which are simply plucked from the central stem. The process is slow-going, but rewarding in the end. Because purslane grows so close to the earth, and especially if it is foraged, it should be rinsed very well, in several baths of fresh water, with a bit of vinegar.

My favourite is purslane and potato salad. Bon appétit!


P.S. You can buy your own purslane seeds here.